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1 1/4 cups all-purpose flour
3/4 cup quick or old-fashioned oats
1/2 cup packed brown sugar
1/4 cup pecans, chopped
2/3 cup butter or margarine, melted
4 eggs
2 (15 ounce) cans solid pack pumpkin
2 (14 ounce) cans sweetened condensed milk
3 1/2 teaspoons Pantry Cinnamon Plus Spice
1 teaspoon salt
Thawed frozen whipped topping (optional)
Pecan halves (optional)
Heat oven to 350 degrees F.
In Classic Batter Bowl, combine flour, oats and brown sugar. Chop pecans using Food Chopper. Add to Batter Bowl. Melt butter in Covered Micro-Cooker on HIGH 1 minute or until melted. Add to dry ingredients; mix well. Press mixture onto bottom of Stoneware Bar Pan. Bake 15 minutes.
Meanwhile, lightly beat eggs in Batter Bowl using 10-inch Whisk. Add pumpkin, sweetened condensed milk, spice and salt; whisk until smooth. Pour over crust. Bake 30 to 35 minutes or until filling is set and knife inserted in center comes out clean. Let cool at room temperature.
Cut into squares; serve using Mini-Serving Spatula. Garnish each serving with whipped topping using Easy Accent Decorator, pecan halves and additional ground cinnamon, if desired. Refrigerate any leftover pie squares.
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1st Keep
 sabouez2
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